Old-Fashioned Doughnuts
The tangy cake and crisp crust of the old-fashioned doughnut, plain or glazed, makes it an American favorite.
INGREDIENTS | YIELDS 10–15 DOUGHNUTS
- 2 tablespoons unsalted butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup sour cream
- 4–6 cups canola oil
-
Beat together butter and 1 cup sugar until smooth. Add eggs and vanilla.
-
Sift together flour, baking powder, baking soda, and salt, and add to butter mixture alternately with sour cream. Chill dough for at least 3 hours, or overnight.
-
In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn out dough onto a floured surface, knead briefly, and using a rolling pin, roll to ½″ thick.
-
Cut into doughnut shapes and fry in hot oil, 1–2 minutes on each side, until evenly browned. Drain on paper towels. While hot, dredge in remaining sugar.
